Recipe#6498

Title: IRISH BROWN BREAD #1 MONICA SHERIDAN

  From "The Art of Irish Cooking" by Monica Sheridan

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   4       c            Stone Ground
                        Whole wheat flour
   2       c            White flour
   1 1/2   ts           Salt
   1 1/2   ts           Baking soda
   2       c            Buttermilk or sweet milk
  Mix the whole wheat flour throughly with the white
  flour, salt, and soda.
  
  Make a well in the center and gradually mix in the
  liquid. Stir with a wooden spoon. You may need lass,
  or more liquid - it depends on the absorbent quality
  of the flour. The dough should be soft but managable.
  
  Knead the dough into a ball in the mixing bowl with
  your floured hands. Put on a lightly floured baking
  sheet and with the palm of your hand flatten out in a
  circle 1 1/2 inches thick. With a knife dipped in
  flour, make a cross through the center of the bread so
  that it will easily break into quarters when it is
  baked.
  
  Bake at 425 degrees for 25 minutes, reduce the heat to
  350 degrees and bake a further 15 minutes.
  
  If the crust seems too hard, wrap the baked bread in a
  damp tea cloth. Leave the loaf standing upright until
  it is cool.
  
  The bread should not be cut until it has set - about 6
  hours after it comes out of the oven.